Carpaccio-wrapped Watercress with Wasabi-Horseradish Aioli

Ingredients

Beef tenderloin cleaned of all fat and silverskin - 4lbs.
Watercress (washed and dried) 7 bunches
Wasabi-Horseradish - 30 ounces
Olive Oil 6 oz.
Chopped Rosemary 6 tbsp
Chopped Sage - 6t bsp
Chopped Thyme 6 tbsp
Balsamic Vinegar 3 oz.
Kosher Salt 12 tsp.
Cracked Black Pepper 3 oz.

Preparation

Tie beef into uniform shape. Heat the oil over high heat and sear the beef on all sides, remove from heat and cool (beef should still be raw). Combine the herbs, vinegar, salt, pepper and coat the tenderloin of beef evenly with the mixture. Wrap tightly in plastic wrap and freeze just until solid to slice thinly. Trim the water cress to approximately 2 1/2" long and make into small bunches. Wrap each bundle with thin slices of carpaccio. Serve with the Wasabi-Horseradish on the side or a dallop on top. Serve cold.

Servings: 200
Chef John Kowalski

Saratoga Garlic Company
PO Box 312 ~ Saratoga Springs, NY 12866
Toll Free: 877-427-5429
Phone: 518-581-4093
Fax: 518-581-7255
Email: Info@SaratogaGarlic.com